I was trying to think of something wonderfully British for us to eat while we watched the highly anticipated Royal Wedding. Since it’s an early morning affair for us (6 a.m.), I was leaning towards a breakfast type food. We’ve eaten a lot of scones in the past and don’t get me wrong, I’m sure we’ll eat a lot more. They’re a definite favourite. But I was looking for something a little different and that’s when I remembered Rock Cakes. Rock Cakes are a traditional British tea time treat.
Not to mention a particular favourite of none other than Harry Potter! Apparently, Mrs. Weasley’s cakes are much tastier than Hagrid’s, which resemble an actual rock a little too closely! I’ve wanted to make these for quite a while now, so I got busy. These little treats are very easy to make. They are perfect with a cup of tea or coffee as you prefer.
These tasty gems are crumbly, buttery, sweet and spicy. YUM! Served slathered with butter. You can’t go wrong!
Thankfully mine were closer to Mrs. Weasley’s than Hagrids!
Recipe adapted from Mrs. Maged’s Kitchen
1 cup (225g) all-purpose flour
1 tsp baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup (110g) butter
1/4 cup (55g) granulated sugar
1 cup (115g) sultanas
1/4 cup (55g) chopped crystalized ginger
1/2 teaspoon zest from lemon
2 medium-sized eggs
1-3 tbsp milk
A pinch of salt
Demerara sugar for sprinkling
Pre-heat the oven to 400° F (200C/180C fan/Gas 6) and grease or line two baking sheets with parchment paper.
Place sultanas in bowl and cover with hot water. Allow them to sit for 5-10 minutes and then drain and pat dry.
Place flour, baking powder, cinnamon and nutmeg in food processor. Pulse to mix together. Add butter, cut into small 1″ cubes and pulse until mixture resembles coarse meal.
Add sugar and pulse until combined.
Lightly beat one of the eggs. Remove flour mixture from food processor and place in large bowl. Add egg to flour mixture and stir until thoroughly combined.
Add sultanas, crystallized ginger and lemon zest to bowl. Stir gently until just combined.
Add milk one tablespoon at a time until a stiff batter is achieved.
In a small bowl, lightly beat remaining egg with 1 tablespoon of milk.
Drop the batter 1 heaping tablespoon at a time onto the prepared baking sheets. Create 12 equal-sized portions, evenly spaced out on the sheets. Paint the top of each cake with the egg/milk wash. Rough the top of each cake with the prongs of a fork. Sprinkle with the Demerara sugar.
Place in the oven for 15 minutes until they’re lovely and golden. Remove to wire rack to cool.